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KMID : 0665420010160050399
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Korean Journal of Food Culture
2001 Volume.16 No. 5 p.399 ~ p.406
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Effect of Addition of Minor ingredients for the Quality Characteristics of Sulgiduk
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이가순/Lee, Ka-Soon
이주찬/이종국/박원종/Lee, Joo-Chan/Lee, Jong Kuk/Park, Won-Jong
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Abstract
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This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with 5∼10%, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.
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